The BEST summer vegetable (in my opinion) has finally arrived….SUPER SWEET CORN!!
- There is one strand of silk for each kernel on a cob.
- On average there are about 800 kernels on an ear of corn.
- An ear of corn always has even number rows.
- Corn is cholesterol free.
- It’s a good source of vitamin C and A, potassium, thiamine and fiber, and very high in antioxidants.
- Corn is a 100% whole grain.
- Corn is high in natural sugars/starches.
Corn Shucking (Peeling) done right….check this out!! This has to be the coolest way around to peel corn!
There are many ways to cook fresh sweet corn. On top of your stove in a pot of water or steamer, on your grill, or in your microwave .
The most popular way to cook fresh sweet corn on the cob in our family is boiling it although my wife and I use different techniques to boil it and both come out great. She likes to start with a large pot of cold water, add the corn and bring to a boil. When the water comes to a rapid boil, the corn is done.
I learned as a kid to start by boiling the water first and then add the corn to it and let it cook for about 5 minutes. I don’t think it matters that much. Both ways always produce delicious corn. I have read in some cookbooks to add a teaspoon of sugar to the pot of water to keep the corn tender. I don’t think it will hurt, but if you are starting out with fresh sweet corn, why bother.
Don’t add salt to the water. It only toughens the corn when it cooks.
Don’t cool off hot corn by running under cold water. It will make the corn soggy.
Don’t overcook or the kernels will get hard and the corn will loose some of its sweet flavor.
I really….really….really hope you are as excited about corn as I am I just LOVE IT!!!!